Large chunks of toasted pita stay delightfully crunchy in this bread salad, laced with white anchovies and topped with a garlicky sour cream dressing.
More Salad Recipes
12 marinated white anchovies, cut into 1-inch pieces
Two 6-inch pita breads, split into 4 rounds
4 tablespoons unsalted butter, softened
1 medium shallot, thinly sliced and separated into rings
1 1/2 tablespoons white balsamic vinegar or balsamic vinegar
1 tablespoon extra-virgin olive oil
3/4 cup sour cream
1 garlic clove, minced
Salt and freshly ground white pepper
2 large Belgian endives, cored and sliced crosswise 1/2 inch thick
How to Make It
Preheat the oven to 350°. Arrange the pitas on a baking sheet, rough sides up, and spread each round with 1 tablespoon of the butter. Bake for about 8 minutes, until crisp. Let cool and break into large pieces.
Meanwhile, in a small bowl, steep the shallot in the vinegar for 5 minutes. Stir in the olive oil, then add the sour cream and garlic and season with salt and pepper.
In a large bowl, toss the endives with the anchovies and toasted pita. Add the sour cream dressing and toss well. Spoon onto 4 plates and serve.
White anchovies are terrific with cava, Spain's earthy, affordable sparkling wine.
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